Ingredients
1/4
cup extra-virgin olive oil
1
small bay leaf, crumbled
1/2
tbsp (packed) fresh oregano leaves
1/4
tsp freshly ground black pepper
2
1-pound pork tenderloins
1
1/2 cups plain Greek yogurt or whole-milk yogurt
2
tbsp chopped seeded tomato
2
tbsp chopped fresh dill
2
tbsp drained capers, chopped
6
7-inch-diameter pita breads
1
red onion, halved, thinly sliced
Directions
2.
1/4 cup extra-virgin olive oil
4.
3 garlic cloves, minced
5.
1 small bay leaf, crumbled
6.
1/2 tablespoon (packed) fresh oregano leaves
8.
1/4 teaspoon freshly ground black pepper
9.
2 1-pound pork tenderloins
11.
1 1/2 cups plain Greek yogurt or whole-milk yogurt
12.
2 tablespoons chopped seeded tomato
13.
2 tablespoons chopped fresh dill
14.
2 tablespoons drained capers, chopped
15.
2 garlic cloves, minced
16.
1 tablespoon tomato paste
17.
1 tablespoon red wine vinegar
18.
6 7-inch-diameter pita breads
19.
1 red onion, halved, thinly sliced
20.
24 large arugula leaves
New-York Restaurants
